Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: April 1st, 2013
Pasta Primavera lightened and brightened
America's Test Kitchen lightened up the traditionally heavy Pasta Primavera and included only early spring vegetables.

America’s Test Kitchen lightened up the traditionally heavy Pasta Primavera and included only early spring vegetables.

It’s hard to beat recipes from America’s Test Kitchen, the online arm of the venerable Cook’s Illustrated magazine, because their chefs make them over and over and over again until they’re impecable.
That said, it’s hard to improve on the equally venerable Pasta Primavera. Unless you’re talking about its nutritional values, which, due to its traditional creamy sauce, aren’t all that great.
ATK’s recipe focuses on the vegetables in its ingredients as well as the dish’s name, Spring Vegetable Pasta.
It incorporates peas, asparagus, leeks, mint and chives are sure to shine through the sauce, made from olive oil, garlic, wine and lemon. Noticeable by its absence is heavy cream. Just a sprinkling of Parmesan is all the dairy this needs.

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